Chop the chocolate and combine with the starch based sweet syrup in a bowl.
Warm heavy cream in a pot or in a microwave.
Add the Step 2 heavy cream into Step 1, and mix gently without letting the air in, until the chocolate is completely melted.
Line the a with parchment paper in advance, and pour in the Step 3 mixture.
Smooth out the surface of Step 4, and put in the fridge to harden.
When completely hardened, chop into pieces, and coat with cocoa powder.
And you're done.
Story Behind this Recipe
This is the Golden Ratio for truffle lovers made by truffle lovers after revising many times for Valentine's Day.
Avoid incorporating air in the mixture during Step 3 makes the best melt-in-your-mouth truffles! You can substitute the starch based sweet syrup with honey. When you are using white or strawberry chocolate, use 35 g of heavy cream and 3 g of starch based sweet syrup.